Post by Loupy on Jun 4, 2014 11:17:23 GMT -7
Easy Breakfast Casserole
By Laura @ heavenlyhomemakers.com/
I used to think that making a Breakfast Casserole was a big deal, difficult, complicated and tricky. It seems that the recipes I found called for ingredients I never had and they always overwhelmed me
One day a few weeks ago, I had an abundance of eggs and a few leftover ingredients from other meals so I decided to experiment. What do you know? You can build an egg casserole with just about anything. Quickly. Inexpensively. Without difficulty. I am very excited.
Here’s the beauty of this recipe: You can build your breakfast casserole however you want. This recipe has a few “base ingredients”, then you stir in whatever “add ins” you want…then you top it with cheese…then you bake it. It doesn’t get much easier than that! (And did I mention that this recipe is Gluten Free?!)
Ingredients:
8 eggs
1/2 cup heavy cream
1/4 teaspoon sea salt
1 cup shredded cheese (I use white cheddar, but you can use whatever cheese you want!)
Instructions:
Begin your casserole by whisking together the eggs, cream and salt.
Pour the ingredients into a 9×13 inch casserole dish.
Sprinkle in any “add in” ingredients you wish.
Stir them around with a fork.
Top casserole with cheese.
Bake in a 350° oven for 30-40 minutes, or until the middle doesn’t jiggle.
Add In options:
Cooked sausage (I have a wonderful recipe for turkey sausage here.)
Chopped ham
Chopped and cooked bacon
Leftover baked potatoes, cut into chunks or shredded into hashbrowns
Sauteed veggies
Add anywhere from 1/2 cup to 2 cups of any of these “add ins”. You can use a different sized casserole dish, you’ll just need to adjust the bake time. The thicker your casserole, the longer it will take to bake.
To Freeze: Want to make this ahead of time and freeze it? I do it all the time, making for a super easy breakfast! Prepare the casserole as directed, then freeze unbaked.
To cook: Place frozen casserole in the fridge overnight. Bake the following morning as directed, adding a few additional minutes if necessary.
*Loupy's note: This would be a great meal to make for a new mother or someone who has had an operation etc. Make ahead and freeze for them. Make sure you include baking instructions with the casserole.
By Laura @ heavenlyhomemakers.com/
I used to think that making a Breakfast Casserole was a big deal, difficult, complicated and tricky. It seems that the recipes I found called for ingredients I never had and they always overwhelmed me
One day a few weeks ago, I had an abundance of eggs and a few leftover ingredients from other meals so I decided to experiment. What do you know? You can build an egg casserole with just about anything. Quickly. Inexpensively. Without difficulty. I am very excited.
Here’s the beauty of this recipe: You can build your breakfast casserole however you want. This recipe has a few “base ingredients”, then you stir in whatever “add ins” you want…then you top it with cheese…then you bake it. It doesn’t get much easier than that! (And did I mention that this recipe is Gluten Free?!)
Ingredients:
8 eggs
1/2 cup heavy cream
1/4 teaspoon sea salt
1 cup shredded cheese (I use white cheddar, but you can use whatever cheese you want!)
Instructions:
Begin your casserole by whisking together the eggs, cream and salt.
Pour the ingredients into a 9×13 inch casserole dish.
Sprinkle in any “add in” ingredients you wish.
Stir them around with a fork.
Top casserole with cheese.
Bake in a 350° oven for 30-40 minutes, or until the middle doesn’t jiggle.
Add In options:
Cooked sausage (I have a wonderful recipe for turkey sausage here.)
Chopped ham
Chopped and cooked bacon
Leftover baked potatoes, cut into chunks or shredded into hashbrowns
Sauteed veggies
Add anywhere from 1/2 cup to 2 cups of any of these “add ins”. You can use a different sized casserole dish, you’ll just need to adjust the bake time. The thicker your casserole, the longer it will take to bake.
To Freeze: Want to make this ahead of time and freeze it? I do it all the time, making for a super easy breakfast! Prepare the casserole as directed, then freeze unbaked.
To cook: Place frozen casserole in the fridge overnight. Bake the following morning as directed, adding a few additional minutes if necessary.
*Loupy's note: This would be a great meal to make for a new mother or someone who has had an operation etc. Make ahead and freeze for them. Make sure you include baking instructions with the casserole.